Ingredients:

  • 2 large eggplants (about 1.5 kg or 3.3 lbs)
  • 1 teaspoon salt (5 g)
  • 2 tablespoons olive oil (30 ml)
  • 500 g (1 lb) ground lamb or beef
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (400 g or 14 oz) diced tomatoes
  • 2 tablespoons tomato paste (30 g)
  • 1 teaspoon ground cinnamon (3 g)
  • 1 teaspoon dried oregano (1 g)
  • Salt and pepper to taste
  • 100 g (7 tablespoons) unsalted butter
  • 100 g (¾ cup) all-purpose flour
  • 750 ml (3 cups) whole milk
  • 2 large eggs
  • Nutmeg (optional, for seasoning)
  • Salt to taste

Instructions:

  1. Slice eggplants into ½-inch rounds; sprinkle with salt. Allow to sit for 30 minutes, then rinse & pat dry.
  2. Roast eggplant in a single layer at 200°C (400°F) for 20 minutes, flipping halfway.
  3. In a large skillet, heat olive oil over medium heat. Sauté onions until translucent, about 5 minutes, then add garlic.
  4. Stir in ground meat; cook until browned. Add canned tomatoes, tomato paste, cinnamon, oregano, salt, and pepper. Simmer for 20 minutes.
  5. In a saucepan, melt butter; whisk in flour and cook for 2 minutes. Gradually add milk, whisking constantly until thickened and smooth.
  6. Remove from heat; allow to cool slightly. Whisk in eggs, nutmeg, and salt.
  7. Layer half the eggplant in the bottom of the baking dish. Spread the meat sauce over the eggplant. Add the remaining eggplant layer.
  8. Pour béchamel over the top, spreading evenly.
  9. Bake in a preheated oven at 180°C (350°F) for 45 minutes until golden brown and bubbling.